Carrot Cake Bread
Yield
6 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| 1 | teaspoon |
baking powder
|
|
| ¾ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | cup |
sugar
|
|
| ¾ | cup |
olive oil
|
|
| 1 | cup |
carrots
finely grated |
|
| 2 | large |
eggs
|
|
| ½ | cup |
pecans
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
all-purpose flour
|
|
| 5 | ml |
cinnamon
ground |
|
| 5 | ml |
baking powder
|
|
| 3.8 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
| 237 | ml |
sugar
|
|
| 177 | ml |
olive oil
|
|
| 237 | ml |
carrots
finely grated |
|
| 2 | large |
eggs
|
|
| 118 | ml |
pecans
finely chopped |
|
Directions
Combine the sifted flour, cinnamon, baking powder, salt, and baking soda.
Sift together and set aside.
Combine the sugar and olive oil and beat with electric mixer at medium speed about 2 minutes, or until smooth and well blended.
Fold in grated carrots with their juice. Add eggs, one at a time, beating well after each addition.
Stir in the chopped nuts. Add the dry ingredients and mix well.
Grease and dust with flour tow 9-inch cake pans.
Pour in batter and bake in a preheated 350℉ (180℃) oven 55 to 60 minutes.
Serve warm.
Can be wrapped and stored in refrigerator for up to a week, which improves flavor and makes the cake bread more moist.
Bread can be iced with powdered sugar, orange juice, and creamed butter mixture.
